Cavatelli with Asparagus, Lemon and Fresh Ricotta

• servings: 4 servings
• total time: 40 minutes

Ingredients

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces

Kosher salt and freshly cracked black pepper

1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)

2 tablespoons freshly grated Parmesan, plus more for serving

2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)

1 pound fresh or frozen cavatelli

3 tablespoons olive oil

3 cloves garlic

Grated Pecorino-Romano, for garnish

Fresh basil, for garnish

Directions

Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.

Bring a large pot of generously salted water to a boil.

Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.

Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.

Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

Nutrition

• Calories: 657
• Total Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 32mg
• Sodium: 716mg
• Total Carbohydrate: 93g
• Dietary Fiber: 6g
• Total Sugars: 6g
• Protein: 26g